Nduja Pork Chicken Terrine Recipe
Smoked duck breast, pistachio, smoked pancetta
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Mixture
In a large mixing bowl, combine the nduja, ground pork, diced chicken, smoked duck breast, smoked pancetta, chopped pistachios, minced garlic, chopped thyme, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 2
Add Eggs
Incorporate the beaten eggs into the meat mixture, mixing until evenly distributed.
- 3
Prepare the Terrine Mold
Preheat your oven to 160°C (320°F). Line a terrine mold with parchment paper, allowing some overhang for easy removal later.
- 4
Fill the Mold
Transfer the meat mixture into the prepared terrine mold. Press down firmly to eliminate any air pockets and smooth the top.
- 5
Bake the Terrine
Cover the terrine with additional parchment paper and bake in the preheated oven for about 1 hour or until the internal temperature reaches 70°C (160°F).
- 6
Cool and Serve
Remove the terrine from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. Slice and serve chilled or at room temperature.
